Comment on Fucking why though? Are cows endangered?

lvxferre@mander.xyz ⁨3⁩ ⁨weeks⁩ ago

• Onomatopoeia@lemmy.cafe ⁨3⁩ ⁨weeks⁩ ago

  This.

  Time and space are major impacts to the cost when aging.

  And cheese needs to be moved when aging. Like flipped over. This is done all day, every day, at the larger places, because they have so many blocks of cheese.

  It’s similar to things like alcohol. Champagne bottles must be turned every day. Whiskey in barrels loses upwards of 2% per year as it ages, so a 40 year old cask has lost eighty percent of it’s volume, while sitting in a cellar and taking up space.

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  • remon@ani.social ⁨3⁩ ⁨weeks⁩ ago

    Whiskey in barrels loses upwards of 2% per year as it ages, so a 40 year old cask has lost eighty percent of it’s volume

    You maths is a bit off here. If you lose 2% per year for 40 years, you lose 54.52% of the total.

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  • Valmond@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Don’t touch those champagne bottles every day, where did you get that from?!

    “La part d’ange” (the part for the angels) is real though, so you sacrifice a bottle every like 15 years (depends) to top up a handfull of others.

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    • BastingChemina@slrpnk.net ⁨3⁩ ⁨weeks⁩ ago

      Onomatopoeia is talking about riddling.

      There is a step in champagne production where the bottles are stored upside down for a month or two and turned regularly. This is to bring all the sediments to the top of the bottle so it can be removed in the next step called disgorgement.

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      • Valmond@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Aah fair enough!

        I was there thinking of people rotating bottles daily for 20 years …

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